Monday, March 28, 2011

Raspberry Sauce from Barefoot Contessa

This sauce is very easy and has a gourmet taste. I don't bother putting it into a food processor. We serve it over fruit salad, strawberrries and shortcake.

1 half-pint fresh raspberries
1/2 cup sugar
1/4 cup water
1 cup seedless raspberry jam (12 ounces)
1 tablespoon framboise liqueur (I used Brandy

Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.

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